Prep time: 26-30 minutes
Cook time: 31-40 minutes
Serves: 4
Nutrition chart
Calories: 1979 gm
Carbohydrates: 210.8 gm
Protein: 33.3 gm
Fat: 81.7 gm
Other: 36 gm
Ingredients
2 medium red apples
1 cup barley
¼ cup pumpkin seeds
1½ tbsps lemon juice
Salt to taste
½ cup apple juice
3 tbsps extra virgin olive oil
10-15 fresh mint leaves
2-3 fresh parsley sprigs
4-5 fresh coriander sprigs
½ tsp black pepper powder
Few iceberg lettuce leaves
Few lollo rosso lettuce leaves
3 tsps honey
Preparation
Slice the apples thickly, core and cut into big pieces and put them in a bowl. Add ½ tablespoon lemon juice and mix to avoid discolouration.
Toast barley in a non-stick pan for two minutes. Add two cups water and cook the barley till soft. Drain and add to the bowl. Add salt, apple juice, extra virgin olive oil, and one tablespoon lemon juice to the barley and mix.
Heat another non-stick pan and lightly toast the pumpkin seeds. Cool the pumpkin seeds. Roughly chop fresh mint leaves, parsley and coriander leaves, and add them to the bowl along with pepper powder.
Roughly tear iceberg and lollo rosso lettuce and add to the bowl. Then, add honey and pumpkin seeds to the bowl and toss everything well. Transfer into a serving bowl and serve immediately.
